Roasted Squash with Yogurt and Walnuts on Toasted Bread

With recipes like this, Ava Gene's Owner and Chef Joshua McFadden is changing the way diners view the once-humble vegetable.

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Fire Roasted and Raw Vegetables

The perfect batter for frying everything from asparagus to beets. Adapted from Joshua McFadden's upcoming book, Six Seasons: A New Way with Vegetables.

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Poached Wild Gulf Prawn and Celery Salad

Perfect with a glass of Northwest rosé, Poached Wild Gulf Prawn and Celery Salad from Pazzo Ristorante in Portland.

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Orecchiette "Little Ears" Pasta

Spicy sausage and slightly bitter rapini make this pasta dish from Tulio Ristorante the perfect partner for a bottle of crisp rosé from the Northwest.

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Steamed Clams and Mussels

Recipe from Executive Chef Raymond Southern, The Mansion Restaurant at Rosario Restaurant & Spa, Orcas Island

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Grilled Head-On Spot Prawns With Garlic

Make sure the grill is really hot for this recipe. From Ox’s Greg Denton and Gabrielle Quinonez Denton.

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Grilled Butterflied Whole Chicken With Grilled Figs

The two secrets to cooking tender chicken on the grill are indirect heat and patience. From Ox’s Greg Denton and Gabrielle Quinonez Denton.

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Grilled Asparagus with Herbed Dungeness Crab

Serve this dish from Portland’s Ox Restaurant with crispy capers.

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Ox Restaurant Chimichurri

The perfect condiment for grilled food. From the cookbook, “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant.”

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Rack of Pork with Hazelnuts, Dijon, Cognac and Tarragon from St. Jack Restaurant

Chef Aaron Barnett of St. Jack in Portland suggests pairing this dish with an Oregon Chardonnay or Pinot Noir or a Walla Walla Syrah.

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St. Jack Restaurant Paris- Brest of Hazelnut Praline and Brown Butter Creme Patisserie

This delicate dessert is sprinkled with a touch of powdered sugar. From chef Aaron Barnett.

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OX Restaurant's Roasted Brussel Sprouts With Hazelnut Dukkah

Portland chefs Greg Denton and Gabrielle Quinonez Denton celebrate fall’s bounty.

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OX Restaurant's Hazelnut-Brown Butter Torte With Honey-Chamomile Ice Cream and "Honeycomb" Candy

Serve with seasonal berries or fresh figs. From Ox’s Greg Denton and Gabrielle Quinonez Denton.

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Garlic Crusted Filet Mignon With Stuffed Yukon Gold Potatoes & Red Wine Bordelaise

From the Stephanie Inn Dining Room in Cannon Beach.  Chef Aaron Bedard’s fresh take on a classic cut.

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Summer Berry Mille-Feuille

A delicate layering of filo dough, lemon curd and fresh berries from chef John Newman of Newman’s 988 in Cannon Beach.

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Striped Sea Bass

From chef Annie Cuggino from the Veritable Quandary in Portland.

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Squid Ink Spaghetti and Lobster

Pair this pasta appetizer with a Pinot Blanc from the Willamette Valley.  From the Veritable Quandary in Portland.

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Chipotle & Maple Glazed Quails

From the Veritable Quandary in Portland.  Pair with a Willamette Valley Pinot Noir.

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Truffled Crab Melt

Pair with Cabernet Franc. From Paley’s Place and Imperial in Portland.

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Oeufs Brouillés à la Truffe

Portland Chef Vitaly Paley learned this recipe while working at a Michelin-starred restaurant in France.  The egg’s sole purpose is to express the truffle flavor.

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